Keywords: صمغ عربی; Egg yolk; Carrageenan; Gum Arabic; Xanthan gum; Interaction; Phase separation;
مقالات ISI صمغ عربی (ترجمه نشده)
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Keywords: صمغ عربی; Peanut protein isolate; Gum Arabic; Glycation; Films;
Keywords: صمغ عربی; Calcium carbonate; Crystallisation fouling; Fouling behaviour; Fouling mitigation; Gum arabic
Keywords: صمغ عربی; Gum arabic; Cationized gelatin; Polyelectrolyte complex; Protein; Polysaccharide;
Keywords: صمغ عربی; Nanogel; Gelatin; Gum arabic; Inverse miniemulsion; Biomaterials; Schiff's base reaction
Keywords: صمغ عربی; Electrospinning; Chitosan; Gelatin; Gum arabic; Viscosity; Cytocompatibility;
Keywords: صمغ عربی; Gum arabic; Arabinogalactan protein (AGP); High pressure treatment; Reduction of carbohydrate side chain; Emulsification properties;
Keywords: صمغ عربی; Porous mannitol; Templating process; Spray drying; Citric acid; WPI; Gum Arabic;
Keywords: صمغ عربی; Gum Arabic; Molecular association; Acacia gum
Keywords: صمغ عربی; Superparamagnetic iron oxide nanoparticles; Ligand-exchange; Citric acid; DMSA; Magnetization; Colloidal stability; Gum Arabic;
Keywords: صمغ عربی; Protein-polysaccharide complexing; Soy proteins; Gum arabic; Isothermal titration calorimetry (ITC); Turbidity measurement; Phase boundaries;
Keywords: صمغ عربی; Geranylgeraniol; Delta-tocotrienol; Gum Arabic; Ultrasonication; Encapsulation efficiency
Keywords: صمغ عربی; PBI; Polybenzimidazole; PVA-alkyl; Polyvinyl alcohol with alkyl side chains; AqpZ; AquaporinZ; GA; Gum arabic; PVA; Polyvinyl alcohol; DMAc; N,N-Dimethylacetamide; LiCl; Lithium chloride; DI water; Deionized water; CMBA; 4-chloromethyl benzoic acid; PVAâ
Keywords: صمغ عربی; Microfiltration; Gum arabic; Fouling; Polysulfone; Membrane fractionation; Diafiltration;
Keywords: صمغ عربی; D24; Q12; Q13; Q23Transaction costs; Market-led production; Alternative-specific probit model; Semi-arid lands; Gum arabic
Keywords: صمغ عربی; Gum arabic; Cationic tapioca starch; Anionic tapioca starch; Freeze-thaw stability; Rheological property; GA; gum Arabic; SP; swelling power; SI; solubility index; ATS; anionic tapioca starch; CTS; cationic tapioca starch; PT; pasting temperature; PV; pea
Keywords: صمغ عربی; Gum Arabic; Chemical modification of gum; Gum Derivatives; Natural polymer-iodine complex; Iodine Release; Nutritional iodine;
Keywords: صمغ عربی; Fibre; Renal; Health; Gum Arabic
Keywords: صمغ عربی; Peanut protein isolate; Glycation; Ultrasonic treatment; Dextran; Gum Arabic;
Keywords: صمغ عربی; Whey protein; Gum arabic; Blueberry; Anthocyanins; Antioxidant activity;
Keywords: صمغ عربی; Selenium nanoparticles; Gum arabic; AntioxidantAFM, atomic force microscopy; AG, arabinogalactan; AGP, arabinogalactan protein; AHGA, alkali-hydrolyzed GA; DLS, dynamic light scattering; DPPH, 2,2-diphenyl-1-picrylhydrazyl; DR, deoxyribose; EDTA, ethylene
Keywords: صمغ عربی; Gum arabic; Gelatin; Scaffold; Spheroid cell culture; Tissue engineering;
Keywords: صمغ عربی; Antioxidant; Catechin; Conjugation; Gum Arabic; Laccase; Oligomerisation;
Keywords: صمغ عربی; riboflavin photodegradation; β-carotene; gum arabic; reactive oxygen species;
Keywords: صمغ عربی; Microcapsules; Oil in water emulsion; Chitosan; Gum Arabic; Tripolyphosphate; Complex coacervation;
Keywords: صمغ عربی; Cassava starch; Whey protein; Gum Arabic; Spray drying; Limonene
Keywords: صمغ عربی; Colloidal aggregation; Whey protein; Casein; Gum arabic; Heating; Disulfide bonding;
Keywords: صمغ عربی; Complex coacervation; Nanocapsules; Heat-resistance; Gelatin; Gum arabic; GDL; glucono-δ-lactone; TGase; Transglutaminase; TEM; transmission electron microscopy; PDI; polydispersity index; GC-MS; gas chromatography-mass spectrometry; SPME; solid phas
Keywords: صمغ عربی; Nanocomposites; Poly(aniline); Gum Arabic; Spectroscopy; Kinetics; Hydrogen bonds; Electroactivity
Keywords: صمغ عربی; Almond gum; Gum arabic; Emulsification; High pressure homogenization; Response surface methodology; Interfacial tension
Keywords: صمغ عربی; 1D; one-dimensional; 2D; two-dimensional; 3D; three-dimensional; AAEM; acetoacetoxyethyl methacrylate; ABS; acrylonitrile-butadiene-styrene; AFM; atomic force microscopy; BA; butyl acrylate; CB; carbon black; CF; carbon fiber; CNT; carbon nanotube; CP
Keywords: صمغ عربی; Gum arabic; GAB; Spray dryer; Isokinetic compensation;
Keywords: صمغ عربی; Gum Arabic; Food hydrocolloid; Fluorescing amino acids; TRES; TRANES;
Keywords: صمغ عربی; TC4; tributyrin; SDS-PAGE; sodium dodecyl sulfate polyacrylamide gel electrophoresis; OD; optical density; GA; gum arabic; rDNA; ribosomal DNA; Halotolerance; Staphylococcus; Lipase; Production; Purification; Characterization;
Keywords: صمغ عربی; Gum arabic; Functionalization; Iodine complex; UV-vis spectroscopy; Iodometric titration;
Keywords: صمغ عربی; Gum Arabic; Chitosan; Polyelectrolytes; Complex coacervation; Zeta-potential; Rheology;
Keywords: صمغ عربی; Phase separation; Molecular fractionation; Gum arabic; Sugar beet pectin; Emulsification; Interfacial properties;
Keywords: صمغ عربی; Polysaccharide-protein complexes; Maillard conjugates; Electrostatic complexes; Gum Arabic; Pectin; Emulsion stabilisation;
Keywords: صمغ عربی; CPI, canola protein isolate; GA, gum Arabic; OPA, orthophthaldialdehyde; DUV, difference UV spectroscopy; SDS-PAGE, sodium dodecyl sulphate–polyacrylamide gel electrophoresis; MRPs, Maillard reaction productsCanola protein isolate; Gum arabic; Maillard re
Keywords: صمغ عربی; Gum arabic; Obesity; Lipid metabolism genes; Mice
Keywords: صمغ عربی; Microfiltration; Gum arabic; Critical flux; Fouling; Membrane fractionation; Flux-stepping
Keywords: صمغ عربی; Ovalbumin; Gum arabic; Biopolymer; Emulsion; Antimicrobial activity
Keywords: صمغ عربی; Gum arabic; Lipid profiles; Lipid metabolic enzyme gene
Characterization and storage stability of chlorophylls microencapsulated in different combination of gum Arabic and maltodextrin
Keywords: صمغ عربی; Chlorophyll; Microencapsulation; Spray-drying; Microcapsule; Maltodextrin; Gum Arabic;
Fractionation pH of bambara groundnut (Vigna subterranea) protein impacts the degree of complexation with gum arabic
Keywords: صمغ عربی; Bambara; Gum arabic; Complexation; Protein;
Encapsulation of grape seed phenolic-rich extract within W/O/W emulsions stabilized with complexed biopolymers: Evaluation of their stability and release
Keywords: صمغ عربی; Multiple emulsions; Encapsulation; Membrane emulsification; Sodium caseinate; Carboxymethyl cellulose; Gum Arabic; Polyphenols;
Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH
Keywords: صمغ عربی; Rapeseed protein isolate; Gum Arabic; Stability; Emulsion;
Formation and evaluation of casein-gum arabic coacervates via pH-dependent complexation using fast acidification
Keywords: صمغ عربی; CAS; casein; DSC; differential scanning calorimeter; FTIR; Fourier transform infrared; GA; gum arabic; MSD; mean particle sizes; PSD; particle size distribution; TGA; thermogravimetric analyzer; XRD; X-ray diffractograms; ZP; zeta potential; Complex coace
Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates
Keywords: صمغ عربی; Ovalbumin; Gum arabic; Coacervate; Structural characteristics; Rheological properties;
Effect of pH and ionic strength on the emulsifying properties of two Octenylsuccinate starches in comparison with gum Arabic
Keywords: صمغ عربی; Octenylsuccinate starch; Gum Arabic; Acid treatment; Beta-amylase hydrolysis; Oil-in-water emulsion;